Cinnamon Churros
Crispy on the outside, fluffy on the inside.
This isn’t just about dessert. It’s about the kind of sweet that stops you mid-bite, the kind that feels nostalgic and exciting all at once.
In this article, I’m sharing a tropical twist on a classic favorite. It’s simple, golden, and rolled in comfort, but layered with unexpected warmth and subtle island flavor. You'll learn a technique that brings texture and balance, a tip that infuses depth without effort, and two dipping options that feel as indulgent as they are easy.
This one’s made for those slow, sweet moments… or whenever you feel like impressing someone (even if it’s just yourself).
Why It Works
Rum in the dough? Yes please. The alcohol cooks off, but the cinnamon-vanilla flavor lingers, adding warmth and depth.
The dough is key. Hot water and oil create a smooth, elastic dough that fries up crispy outside and tender inside.
Choose your dip. Creamy white chocolate-vanilla sauce for a tropical twist—or a dark, rich chocolate sauce for something classic and cozy.
Why Cane Fire Rum Makes It Extra Special
Not all cinnamon rums are created equal and that matters when it’s going into your dessert. Many cinnamon-flavored rums rely heavily on artificial sweetness or syrups, creating a sticky, overly sweet finish that can overpower delicate recipes like churros.
Kōloa Cane Fire Rum is different.
Made from pure cane sugar (not molasses), this rum has a clean, natural base that allows its bold cinnamon profile to shine. It mimics the flavor of Big Red chewing gum-think aromatic, spicy cinnamon with a warming finish that lingers just enough. There’s a hot cinnamon kick that adds intensity without overwhelming sweetness.
What makes it ideal for churros:
Its dry, aromatic flavor blends beautifully with the fried dough
The warmth of the cinnamon enhances the spice in the sugar coating
The hint of vanilla and subtle citrus lift the richness of the dip
And because it’s not syrupy or cloying, just a splash goes a long way
You get flavor, not heaviness. Spice, not syrup. And the result is a churro that’s perfectly balanced, playful, nostalgic, and unmistakably elevated.
No Cane Fire on hand? Kōloa Spice Rum works beautifully too, with mellow cinnamon, caramel, and vanilla notes. But for that bold cinnamon finish with a little heat, Cane Fire is the one.
What About the Alcohol?
If you’re cooking for kids or folks who don’t drink alcohol, here’s what you need to know:
The rum in this recipe is used in small amounts, folded into the dough and (optionally) in the sauce.
During cooking, especially frying and boiling, alcohol evaporates rapidly. The high heat of the oil (350°F) and the quick cook time effectively removes the alcohol content, leaving behind only the flavor compounds.
By the time these churros are cooled and coated, they’re kid-friendly and non-alcoholic in effect.
Key Takeaway:
You’re getting the warm cinnamon flavor, not the booze. It’s similar to using vanilla extract or cooking wine: the alcohol is gone, the flavor stays.
If you prefer to skip it altogether, just omit the rum in the dipping sauce and sub extra water in the dough. You’ll still have golden, delicious churros that everyone can enjoy.
Yields: About 12–16 churros
Depending on piping size
Ingredients
Churro Dough:
1 cup water
2 tbsp Kōloa Cane Fire Rum
2½ tbsp sugar
½ tsp salt
2 tbsp vegetable oil
1 cup all-purpose flour
For Frying:
Vegetable oil (enough to fill your pan 2–3 inches deep)
Cinnamon Sugar Coating:
½ cup sugar
1½ tsp cinnamon
Vanilla Dipping Sauce:
½ cup heavy cream
½ cup white chocolate chips
1 tsp vanilla extract
Optional: 1 tsp Kōloa Cane Fire Rum
Optional Chocolate Dipping Sauce:
½ cup heavy cream
½ cup semisweet or dark chocolate chips
1 tsp vanilla extract
Optional: 1–2 tsp Kōloa Dark Rum or Kōloa Coffee Rum
Instructions
Make the Dough Base
In a medium saucepan, bring the water, rum, sugar, salt, and oil to a boil.
Tip: Stir gently to dissolve the sugar and infuse the rum flavor throughout.Add the Flour
Remove from heat and stir in the flour all at once. Mix vigorously until a smooth dough ball forms.
Tip: It’ll look lumpy at first, keep stirring. Let cool 5–10 minutes before piping.Heat the Oil
Fill a deep pot with 2–3 inches of oil and heat to 350°F.
Tip: Use a thermometer. If the oil is too hot, the churros will burn outside and be doughy inside.Pipe the Churros
Transfer dough to a piping bag fitted with a large star tip (like Wilton 1M or Ateco 829). Pipe 4–6 inch strips directly into the oil, snipping each with kitchen scissors.
No piping bag? Use a zip-top bag and snip the corner. They won’t have classic ridges, but the flavor stays golden.Fry Until Golden
Fry 3–4 at a time for about 2–3 minutes per side, turning gently.
Tip: Don’t overcrowd the pot. Let the oil return to temp between batches.Roll in Cinnamon Sugar
Drain briefly on paper towels, then roll in cinnamon sugar while still warm.
Tip: Warm churros grab the sugar best, don’t let them cool too long.Make the Vanilla Dipping Sauce
Warm cream until simmering. Remove from heat and stir in white chocolate chips until smooth. Add vanilla and optional Cane Fire Rum.
Tip: If the sauce thickens, stir in a splash of warm cream to loosen.
Want Chocolate Instead?
Easy Chocolate Rum Dipping Sauce:
½ cup heavy cream
½ cup semisweet or dark chocolate chips
1 tsp vanilla extract
Optional: 1–2 tsp Kōloa Dark Rum or Coffee Rum
Warm cream until just simmering. Remove from heat, stir in chocolate chips, and let sit 30 seconds. Stir until glossy. Add vanilla and rum to taste.
Tip: Dark chocolate gives a bold finish, while semisweet offers a smoother, family-friendly option.
What to Know About Chocolate and Rum
Chocolate can sometimes seize (turn grainy or clumpy) when alcohol is added, but in this recipe, you’re working with cream, which helps protect the sauce and keep everything velvety.
Tips for success:
Melt the chocolate fully in the warm cream first, before adding rum.
Add rum slowly and gently, after the sauce is smooth.
If it starts to thicken too much, stir in a splash of warm cream or a little butter to loosen it up again.
With just 1–2 teaspoons of rum, you’ll get flavor without disrupting the texture, especially with smooth, cane-sugar-based rums like Kōloa Dark or Coffee Rum.
Flavor note: Dark Rum adds depth and a hint of molasses-like warmth. Coffee Rum turns it into a mocha-style dipping sauce. Either one pairs beautifully with cinnamon sugar.
Tips & Variations
Freeze ahead: Pipe dough onto parchment and freeze. Fry from frozen, just add an extra minute.
Tropical twist: Add orange zest or a pinch of nutmeg to the dough.
Island-style topping: Sprinkle with toasted coconut or chopped macadamia nuts.
Serve with: Grilled pineapple, mango slices, or fruit coulis for a plated dessert.
Flavor Profile
Texture: Crispy shell, tender inside
Flavor: Cinnamon sugar with warm spice and subtle vanilla rum
Vibe: Fun, snackable, and island-inspired
Like What You Tasted?
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